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Quick and Easy Beef Bourguignon for Two Recipe
Ingredients
- 3/4 lb boneless beef sirloin steak, cut into 1 1/2-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup sliced mushrooms
- 1 slice bacon, chopped
- 1 small onion, sliced
- 1 tablespoon canned Muir Glen™ organic tomato paste
- 1 clove garlic, finely chopped
- 1/2 teaspoon chopped fresh thyme leaves
- 1 tablespoon Gold Medal™ all-purpose flour
- 1 cup Progresso™ beef flavored broth (from 32-oz carton)
- 1/2 cup dry red wine
- 1 tablespoon chopped fresh parsley leaves
| PREP TIME 40m |
TOTAL TIME 40m |
YIELD 2 servings |
|---|
Instructions
- Season beef cubes with salt and pepper. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add beef, and cook 2 to 3 minutes, turning frequently, until browned on outsides, but still rare in the middle. Remove from skillet; keep warm.
- Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add mushrooms; cook and stir 3 to 4 minutes or until tender and browned. Remove from skillet; keep warm.
- Reduce heat to medium; add bacon and onion. Cook and stir 3 to 4 minutes or until onions are softened and beginning to brown. Add tomato paste, garlic and thyme. Cook and stir 1 minute. Add flour; cook and stir 1 minute.
- Add cooked mushrooms, broth and wine; heat to boiling. Reduce heat to low; simmer 4 to 5 minutes, stirring occasionally, until sauce is slightly thickened. Return beef to skillet; cook 2 to 3 minutes, stirring occasionally, until beef is medium-rare to medium (145°F to 160°F). Garnish with parsley.
A recipe from Betty Crocker
2018-08-18
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